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Easy Miso Honey Chicken and Asparagus is a simple and delicious chicken recipe with just 10 minutes of prep time. The miso and honey create a delightful glaze that keeps the chicken moist and juicy, while the asparagus adds a fresh, crisp contrast.
Miso Honey Chicken And Asparagus Recipe
Easy Miso Honey Chicken and Asparagus is a delicious dish made from simple ingredients. This recipe effortlessly presents succulent chicken thighs bathed in a flavorful sauce, combining white miso, honey, soy sauce, rice vinegar, and a subtle touch of hot sauce. It creates a well-balanced taste of richness, sweetness, and a hint of delightful spiciness, making it an irresistible dish that everyone loves
Why This Recipe Works
It’s easy to prepare and the final result is 100% guaranteed. This chicken recipe is perfect for busy moms, and young professionals who are seeking a quick and delicious meal.
It balances different flavors in one plate and delivers an umami dish that is both satisfying and delightful.
This one-pan recipe is a must-try. It brings a mouthwatering meal to the table in less than 30 minutes and includes both protein and vegetables.
Recipe Ingredients
Making this ultimate Miso-Honey Chicken and Asparagus dish only calls for a few basic ingredients.
- White miso
- Honey
- Soy sauce
- Rice vinegar
- Ginger
- Garlic
- Hot sauce
- Vegetable oil
- Chicken thighs
- Asparagus
- Salt
- Ground black pepper
- Scallions, for garnish
- White rice, for serving
See the recipe card for full information on ingredients.
How To Make Miso-Honey Chicken And Asparagus
First, prepare the marinade by whisking together white miso, honey, soy sauce, rice vinegar, ginger, garlic, hot sauce, vegetable oil, and water in a bowl.
Next, marinate the chicken thighs for 30 minutes in the refrigerator.
Preheat the oven to 205°C (401°F). Place both chicken thighs and asparagus onto a baking pan lined with aluminum foil. Season the asparagus with salt, ground black pepper, and drizzle with oil.
Bake for 15 minutes or until the chicken is cooked through. Broil the chicken for an additional 3 to 5 minutes, or until the top is slightly charred and the asparagus becomes tender and lightly browned.
Serve with fluffy white rice and garnish with scallions.
Cooking Tips
For the best result, please follow my tips below.
- Use either chicken thighs or chicken breast as you prefer.
- Do not marinate the chicken for too long, as it may result in salty and dry meat after cooking.
- If you want an extra layer of flavor, you can baste the chicken with the marinade during the baking process. This adds a glossy finish and enhances the flavors.
- Not a fan of asparagus? No Problem. You may substitute the vegetables with broccoli, zucchini, or green beans.
Frequently Asked Questions
White miso is a type of Japanese seasoning made by fermenting soybeans with a higher proportion of rice or barley, resulting in a lighter color and milder flavor compared to other types of miso.
Yes, you may prepare the marinade sauce ahead of time, cover and refrigerate it before using. On the day of cooking, marinate the chicken for up to 30 minutes, and bake them with asparagus in a preheated oven for 15 to 20 minutes or until thoroughly cooked. Now serve it with white rice, brown rice, or baked potatoes.
This recipe has 963 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Miso-Honey Chicken And Asparagus
Ingredients
- 3 tablespoons white miso
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons grated ginger
- 2 teaspoons grated garlic
- 2 teaspoons hot sauce
- 2 tablespoons vegetable oil, divided
- 1 1/2 pounds chicken thighs, boneless
- 1 pound asparagus , trimmed
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoons chopped scallion, for garnish
- white rice, for serving, optional
Instructions
- In a small bowl, whisk together white miso, honey, soy sauce, rice vinegar, grated ginger, garlic, hot sauce, 1 tablespoon of vegetable oil, and 1 tablespoon of water until well combined. Reserve half of the sauce in the refrigerator for serving.
- Place the chicken thighs on a shallow plate and pour the marinade over them, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
- Meanwhile, preheat the oven to 205°C (401°F). Line a large baking pan with aluminum foil. Remove the chicken thighs from the refrigerator and arrange them in a single layer on one side of the pan, skin side up.
- Then, spread the asparagus on the other side of the pan. Evenly sprinkle with salt and pepper, and drizzle with 1 tablespoon of vegetable oil.
- Transfer the baking pan to the oven and bake for 15 minutes or until the chicken is cooked through. Broil the chicken for another 3 to 5 minutes until the top is slightly charred and the asparagus is tender and lightly browned.
- Serve immediately with the reserved marinade sauce drizzled on top. Accompany with white rice and asparagus, and sprinkle chopped scallions on top.
Video
Notes
- Use either chicken thighs or chicken breast as you prefer.
- Do not marinate the chicken for too long, as it may result in salty and dry meat after cooking.
- If you want an extra layer of flavor, you can baste the chicken with the marinade during the baking process. This adds a glossy finish and enhances the flavors.
- Not a fan of asparagus? No Problem. You may substitute the vegetables with broccoli, zucchini, or green beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a question: I don’t like anything too hot or spicy. Should I leave out the hot sauce?
Sure you can.
I have always wanted to know (haven’t tried) what the difference is between red and white miso. How would red miso change the taste of this? Also, how long can miso keep in fridge and how do we know when it’s gone bad?
Can’t wait to try this!!!!
Hi Dave. Thank you for your comment. White miso contains a higher percentage of rice, and red miso has more soybean in the fermented mix. Hence, white miso is milder in flavour as compared to the white. You can use red miso for this recipe, however, you may want to reduce the amount as red miso has a stronger flavour. Miso paste will keep well in the fridge for up to a year.